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One Pot Chicken and Sage Dumplings. Taking a classic and upping the flavor with caramelized shallots, slow cooked chicken, fresh sage, and creamy gorgonzola cheese. All mixed into a warming herb filled soup base with light and airy dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for both fall and winter nights.

overhead close up photo of One Pot Chicken and Sage Dumplings

I returned home from a whirlwind trip in NYC yesterday afternoon to grey skies and crisp autumn air. My trip to New York was amazing. I am so excited to share details of what I was doing there soon. All I can say for now is, look out for a fun holiday video coming this December!

Usually when I get back from trips I get in late at night and have zero time for anything else other than a shower. But yesterday I got home while it was still daylight. I then headed out for a hike to move my legs after the long flight and two-hour drive home. Even though I had zero energy to cook, these chicken and dumplings were the only thing I was craving.

When the weather is cool and all you want to do is snuggle on the couch with a blanket, this is the perfect dish to make. Plus, I just needed some homey comfort food after being away.

Chicken and dumplings are another one of those recipes that my mom turned me onto. She’s all about cozy comfort foods, and chicken and dumplings are one of her childhood favorites. Since I’m all about the coziest recipes right now, I knew I wanted to make an updated version for fall.

Enter my veggie filled chicken and sage dumplings. This is one of those recipes that literally warms the soul. I know, it sounds cheesy, but it true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.

It’s perfection.

side angle photo of chicken in skillet

The recipe starts out a lot like a chicken soup recipe. I love to using skin on chicken breasts and searing them first before adding anything else in. In the end, we’ll discard the skin, but I love the extra layer of flavor it provides in the dish.

Once the chicken is seared, it’s time to add in all of the veggies. I used shallots, carrots, and celery, but if you wanted to add an additional veggie, my first choice would be mushrooms. Those would be great!

Now add in a good amount of chicken broth and let the soup simmer until the chicken has cooked through. If you happen to have already cooked chicken on hand, you can totally toss that in to save some time.

overhead photo of One Pot Chicken and Sage Dumplings with bread in table

Well the soup is simmering away, make the dumpling, which are kind of the star. Oh these dumplings, they are so delicious and extra special. Light, airy, seasoned with fresh sage, and a little cheesy too.

In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage (which is my favorite autumn herb) and bold gorgonzola cheese. The addition of fresh sage adds a warmth to each dumpling that’s truly delicious.

And the gorgonzola? I know it’s a cheese that you either love or hate, but personally, it’s one of my favorites. It has a really bold flavor and creamy texture and it can add so much to a dish. If you love it, you will LOVE these dumplings. If gorgonzola is not your thing, no big deal. You can use an equal amount of grated parmesan or manchego cheese. Either of which will be just as delicious.

The dumplings get cooked directly in the soup, making this a one pot and done kind of recipe. If you already have cooked chicken on hand, this recipe can easily be made in under 30 minutes. Either way, this is a quick cooking autumn dinner that everyone will love. You could even use it for holiday entertaining.

I have yet to meet anyone who hasn’t loved a bowl full of this. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket. It truly does not get better.

overhead close up photo of One Pot Chicken and Sage Dumplings with bread on table and spoon in bowl

If you make this one pot chicken please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

One Pot Chicken and Sage Dumplings

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 6
Calories Per Serving: 696 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Instructions

  • 1. Season the chicken all over with salt and pepper. 
    2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes. 
    3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
    4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
    5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
    6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10  minutes, until the dumplings are cooked through and puffy. 
    7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper. 
    8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy! 
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horizontal photo of One Pot Chicken and Sage Dumplings with bread on table

This post was originally published on October 25, 2018
4.26 from 727 votes (594 ratings without comment)

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Comments

  1. 5 stars
    Made this tonight. A perfect dinner for a cool fall evening. It was delicious! I used parmesan in the dumplings. Will definitely make again and will double the recipe. I feel that the recipe as is would only serve 4.

    Reply

  4. 3 stars
    Good – but didn’t get creamy like the picture. And when stored in the fridge the dumplings liquified and ruined the leftovers 🙁
    Delicious flavor though!

    Reply

  5. 5 stars
    Next level fabulous! Everyone in our house LOVED it. My husband already claimed the leftovers for his lunch. Thank you so much!

    Reply

  6. 5 stars
    I made this tonight and it was amazing! Easier and tastier than chicken and dumplings I have made in the past. I like the fact that there isn’t a ton of butter, Cream, etc so it isn’t very unhealthy. Will definitely be a staple recipe!

    Reply

  7. 5 stars
    Love this!! I’ve made so many bland chicken and dumplings recipes trying to find a keeper, and this one wins hands down. So good and cozy and all the herbs keep it interesting. I followed the recipe except I made the chicken in the instant pot (8 min in 1 box broth, added the broth to the soup later) bc I have trouble not overcooking chicken on the stove. Highly recommend!

    Reply

    1. Hey Casey,
      I would recommend using Cup4cup GF flour and full fat canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. Any suggestions for a substitution of the flour for a gluten free option? Coconut flour? Almond flour? Thank you!

    Reply

    1. Hey Caitlin,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Colleen,
      I would use full fat canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. 5 stars
    Delicious!! My 6yo loved it and asked me to pack the soup in her school lunch tomorrow. She also said it was the best soup that I have ever made. I agree! A flavorful recipe!

    Reply

    1. Hey Vickie,
      I used a little white wine to add some depth of flavor, you can do that or use all broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  13. I have always mad my dumplings much like you do, sans the sage and cheese. Am on a trip right now, but as soon as I get back to Texas, I plan to make your recipe. That sounds marvelous with fresh sage and cheese. Will let you know how we liked it, but I think it will be a success! Thanks so much for this updated recipe on a classic.

    Reply

    1. Hi Nat! I have not tried that actually, so sorry! If you try these with GF flour, please let me know how they turn out for you! xTieghan

      Reply

  15. 5 stars
    This was so good! I added parsnips also. Used Parmesan cheese instead of Gorgonzola.. Loved the dumplings! Will definitely be making this again.! Thanks ?

    Reply